Shrimp and tomato brunch sauce

Ingredients for 4 servings:

• 1 onion(s)
• 1 tbsp olive oil
• 2 garlic cloves
• 3 tbsp balsamic vinegar
• 1 tsp sugar
• 1 can of chopped tomatoes (400 g)
• 100 ml vegetable broth, strong
• 500 g shrimp(s), frozen
• 250 g cocktail tomatoes
• 1 cup of brunch tomato & ricotta
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with pasta or rice

Finely dice the onion and sauté in hot olive oil until translucent. Press in the garlic and sauté briefly. Deglaze with balsamic vinegar and reduce slightly. Stir in the sugar. Stir in the chopped tomatoes with their juice and the vegetable stock, bring to a boil, and simmer on low heat for about 30 minutes. Meanwhile, cook the shrimp according to the package instructions. Halve the cherry tomatoes and add them to the shrimp, tossing briefly. Melt the brunch tomato and ricotta in the tomato sauce. Season the sauce with salt and pepper, and finally stir in the shrimp and tomatoes. The sauce is delicious with pasta and rice.